Meco Sizzler 3335 User manual

CORPORATION
BARBECUE GRILL
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MODEL 3335
OWNERS MANUAL
PIN 03.1554.10
REV. 4/99

-NOTlCE-
MEeD STRMS TO BE A QUalm SUPPlIER OF CONSUMER PRODUCTS. IF WE HAVE INADVERnMnY OMrrnD ANY
PARTS NEEDED FOR ASSEMBLY. OR YOU NEED TROUBLESHOOTING INFORMATION. PLEASE COIlTACT US USING OUR
TOll FREE NUMBER. MECO Will SHIP REPLACEMEIlT PARTS MONDAY THRU FRIDAY WITHIN 24 HOURS. SATURDAY &
SUNDAY ORDERS WIll SHIP THE NEXT WORK OAY. THANK YOU FOR PURCHASING A MECO PRODUCT.
1-18001-346-3256 or write: CONSUMER SERVICE DEPARTMENT
124 HOURsn OAYS A WEEIIJ MECO CORPORATION
1-I4231-639-t171 mLEPHONEJ 1500 INDUSTRIAL ROAD
l-14231-639-2510IFAllI GREENEVllll TN. 3n45 USA
SAFETY WARNINGS
WARNING: FAILURE TO FOLLOW THESE SAFETY RULES MAY RESULT IN SERIOUS INJURY OR PROPERTY
LOSS. READ AND
FOLLOW INSTRUCTIONS CARE FULL YBEFORE USING GRILL.
1. WARNING: 00 not use charcoal for indoor cooking
or heating. Toxic carbon monoxide fumes may
accumulate and cause death.
2. WARNING: Do not use gasoline. kerosene or
alcohol for igniting charcoal.
3. CAUTION: Keep small children away from grill to
avoid bums.
4. CAUTION: Do not use "instant lighting" charcoal.
5. CAUTION: Do not use appliance for other than
intended use.
6. CAUTlON: Do not touch hot surtaces: grasp at
wooden handles. or wear proper gloves.
7. CAUTION; Dump ashes only when they are
completely oul Wash grid and bowl with warm
soapy water. NEVER USE OVEN CLEANER ON
PAINTED SURFACES.
8. NOTE: For extra protection, line the bottom of the
bowl with aluminum foil.
COOKING ON YOUR MECO GRILL
Your Sizzler grill is designed with three grid positions to provide greater cooking convenience (See below). To cook fowl and
JX>rk roasts, place the grid level on top of the grid brackets. Tum and baste the meat frequently for thorough cooking and to
prevent drying out. Forthick meat such as this, cooking with the Hood
down provides amore uniform heat. For hamburgers
and steaks, sear the meat on both sides with the grid lowered to one
of the tilted positions. Cook rare at highest and medium
in the center. CAUTION: USE GLOVES WHEN HANDLING GRID. Place Hood on the grill for final cooking for adelicious
smoky
navor.
THERE ARE THREE GRID POSITIONS:
1. On top of the Grid Brackets 2. Tilted front·to--back 3. Tilted back-to front.
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The tilted positions allow you to cook steaks, chops or burgers RARE and WELL DONE at the same time!
2

All other cooking should be done with the grid in the highest
position. For this purpose, your Sizzler is equipped with an
efficient draft system.
Two adjustable bottom Slide Vents and
an adjustable rotary Top Vent allow you to speed up
or slow
down the burning rate
for complete temperature control. Save
charcoal to use again by closing the Hood and all the vents.
The briquettes will be extinguished in afew minutes and you
will only need afew briquettes next time you cook.
FIRING UP YOUR MEeo GRILL
DIRECT COOKING
WARNING: Be sure to place your grill in awell ventilated area before
starting your fire to prevent the accumulation
of toxic carbon monoxide
gases.
Use high quality charcoal to
make sure you get agood fire. Charcoal
Briquettes made from maple, birch, oak
or elm woods will burn clean
with very little smoke and without disagreeable odors. Open the Hood
and all vents. Remove the Cooking Grid.
line the bottom of the Bowl
with heavy duty aluminum foil for added paint protection and easy clean-
up. Place about three pounds
of charcoal (48 briquettes) in the bottom of
the grill. Make apyramid shaped mound near the front center of the grill
and apply charcoal lighter fluid according to the instructions on the can.
CAUTION: Never use gasoline, kerosene
or alcohol. You may want to
use an electric starter to start your fire. These units
are safe and
convenient and can be purchased
at most places that sell grills. Place
the electric starter on alayer
of briquettes...mound the remainder on top
of the starter. Remove electric starter when charcoal is glowing.
If you used aliquid lighter fluid, allow afew minutes for it to soak into the
charcoal. Carefully light the fire and let
it burn for 20-30 minutes or until
the briquettes are covered with agray ash.
Tap the briquettes to remove
the ash when cooking meats that take alot
of time. This helps to get a
hotter fire. For ahot fire in ahurry, you can
use ablower such as an
electric fan, hair
dryer or bellows to create an extra movement of air onto
the charcoal. Never
use ablower when you have meat on the grill or the
rotissere.
For grilling,
use long·handled tongs to arrange the hot briquettes in a
checkerboard pattern. Leave about one-half inch
of space between each
briquette. This will help you to avoid flame-up from the greases that drip
down from the meat while it is cooking and will give you auniform heat
that is the correct temperature for grilling.
For indirect cooking, such as roasting on the grid
or on the rotisserie,
you should place the hot coals around the
meat instead of directly under
it. Use adrip pan that is about one inch larger all around than the piece
of meat you are cooking. Place the pan directly under the meat. If you
do not have apan, you can
make one from heavy-duty aluminum foil.
Crease the foil to stand
up about one inch on all sides. Pinch the comers
firmly to prevent the grease from running out.
Most indirect cooking requires long cooking times. Be ready to place 8-
10 briquettes on top
of the burning charcoal when you need to. Make
sure your timing is right before the burning charcoal dies down too
much.
3
STARTING AFIRE
INDIRECT COOKING

RECIPES YOU'LL USE AGAIN AND AGAIN
Note: Apply the sauce generously during the last few
minutes of cooking. Tomato base sauces burn easily and
can cause the meat
to lose its taste if put on too soon.
Combine all
the ingredients except the garlic and mix well.
Pour into pint
jars and store in refrigerator. Add garlic one
hour before using. Makes six pints.
BARBECUE SAUCE ...
2-14 OZ, bottles ketchup
1-12oz. bottle chili sauce
1/3 cup prepared mustard
1tablespoon dry mustard
1-1/2 cups brown
sugar
2tablespoons coarse black
pepper
1-1/2 cups wine vinegar
1dash
Tabasco (or to taste)
1/4
cup Worcestershire
sauce
2tablespoons soy sauce
2tablespoons salad oil
1~12oz. can beer
2 or 3cloves garlic(crushed)
1cup fresh lemon juice
Raise grid
to highest position over moderate fire. Lower
hood and cook 11/2·2 hours or until done. Add wood
chips
and charcoal if necessary to maintain smoke and
even heat.
Tum and baste the ribs every 10 minutes during
the last 30-40 minutes
of cooking. Makes 8·10 servings as
second meat or 6main dish servings.
BAKED POTATOES...
Insert an aluminum baking nail through the center of each
russet Idaho potato. Let the nail extend on each
end. Place
the potatoes around the side of the cooking
grid
to leave room for cooking your meat. Cook 40·50
minutes over moderate fire. Garnish by cutting an ·X~ at
the top
of each potato. Push in on each of the four
comers and add butter and seasonings
to taste.
BARBECUED PORK ...
MARINADE SAUCE...
Use marinades on meats before barbecuing to add flavor
and to tenderize. Steaks, lamb chops, and other small
cuts are ideal
for marinading.
Thicker pork cuts should be cooked with the grid in the
highest position. The secret is
to brown the meat, but not
to grill it so long that it becomes dry. Cook for
approximately 20·30 minutes.
Combine all ingredients and mix well.
Makes 3113 cups.
Cover
the meat with the marinade and chill several hours
before cooking. Drain off all liquid and allow meat
to come
to room temperature before barbecuing.
Dissolve bouillon cube in hot water, add remaining 4
ingredients
and blend. Put meat in dish and pour
marinade over meat;
cover and refrigerate 2hours, turning
occasionally. Remove pork from marinade, drain well and
grill for 10-15 minutes per side. basting occasionally with
remaining marinade. Makes 4servings.
11/2 cups salad oil
3/4 cup soy sauce
1/4 cup worcester·
sauce
2table spoons dry
mustard
1/4 teaspoon salt
1/2 cup wine vinegar
11/2 teaspoons parsley
flakes
2cloves garlic, crushed
1/3
cup fresh lemon juice
4pork steaks
or chops 112
inch thick
1beef bouillon
cube
2tablespoons hot water
1/4 cup soy sauce
2teaspoons salt
1teaspoon ground ginger
1/4
cup molasses
BASTING SAUCE...
HOT DOGS· STUFFED...
ROAST BEEF
...
1/2 cup margarine (melted)
1/4 teaspoon Tabasco
2racks spareribs (approx. 6
pounds)
JUICY BURGERS ...
Dissolve bouillon cube in boiling water. Mix thoroughly
with beef. crumbs, lemon peel
and seasoning. Shape into
four
or five patties and chill thoroughly. Grill in highest
position until
done or about seven minutes on each side.
Serve on toasted buns. Makes four
or five servings.
Relish
Bacon
HoI Dogs
Cheese
Use Indirect Method. slit hot dogs lengthwise. within 1/4
inch of each end. Stuff hot dogs with cheese and relish
and wrap in bacon. Place on cooking grid over drip pan
and cook 15--20 minutes
or until bacon is crisp.
1
beef bouillon cube 1/2 teaspoon salt
1/2
cup boiling water 1/2 teaspoon pepper
1pound ground
beef 1/2 teaspoon ground sage
1/3 cup dry bread crumbs 1/2 teaspoon ginger
1teaspoon grated lemon
4·5 hamburger buns
peel toasted
Use rolled chick
or another tender cut of beef (3-4 lb.)
Cook with
the indirect method described on page 3 for
about 3112 hours. Add charcoal as needed. Brush with
liquid shortening and turn the roast every 30 minutes.
Makes 4servings.
1/2
cup worcestershire
sauce
1/2 cup vinegar
1/2 teaspoon sail
Combine 1/3
cup wine vinegar, 1/3 cup fresh lemon juice,
and 1/3
cup salad oil. Add 1/2 teaspoon soy sauce,
coarse black pepper, and salt
to taste. Mix well. Makes
one cup.
SMOKY MOUNTAIN SPARERIBS ...
Combine marinade ingredients and brush onto ribs. Use
soaked wood chips and the indirect cooking method shown
on page
3. Place meat bone side down on grid.
4

ASSEMBLY INSTRUCTIONS MODEL 3335
TOOLS REQUIRED: Astandard Phillips screwdriver.
and a3/6 Inch open end wrench or pliers.
4
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NOTE: The extra holes in the side of the bowl are for
mounting convenient accessories (side tables. cutting
board, rotisserie).'See your Meco dealer or use the
order tann which came with your grill.
STEP 1. Before you start. take afew minutes to read
through this manual. Inside are some hints that will
help you get the full potential of enjoyment and
service from your new Meco grill.
STEP 2. Remove all the parts from the carton and lay
them out on asmooth, clean surface. Look in the
Parts Ust under your mode4 number to find the exact
parts you need. 00 not throwaway any of the
packaging until you have located all the parts. Follow
the steps in order and if you have any questions
wh~ require help, contact the factory and be sure to
mention the model number.
STEP 3. Remove Bolts and Nuts from parts bag.
Insert 112 ~ Bolt (1) through the slot in the Slide Vent
(2) and through the hole in the Bowl (3). Attach a
Lock Nut (4) to the Bolt but do not tighten completely.
Attach Bolt and Lock Nut on other end. Repeat for the
second Slide Vent on the opposite side of the Bowl.
Tighten all Bolts and Nuts but make sure Vents will
slide.
STEP 4. Position the Grid Bracket (5) inside the Bowl
as shown. Put a#8 X 318~ sheet metal screw (SA)
through the upper of the two holes and into the
bracket. With the 'dimple' in the bottom hole, tighten
5A~
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5
the screws. 1
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4
ITEM PESCRIPTION
PART #3335
~
1
~01'.10-24 x1/2" 03020102 13
2ISlide Vent 17153211 2
9~
68
51
3
~owl
17544911 1
~
4
ock Nut. Acorn 03500055 13
5IGrid Bracket 17168701 4
~
rf12
~5A
5A
crew, #8 X3/8 03182700 4)
6ap. Leg 03500009 413
7eg, Fixed 17166200 2
11
.,fl/III,IIJi"WiplQIIO
8Bolt, 1(}-24 x 1 1/4 03500700 6
9Nut, Square 03500002 6140
10 Hood 17158511 116
11 Hinge, Long 17157300 2
\.;
18
~ 15
12 Hinge. Short 17157200 2
4{9
<?~~ 13 Screw, 10-24 x 1 3/4- 03031701 2
14 !Spacer, Handle 03148900 2
15 Handle, Hood 03582700 1
16 Round Vent 17154100 1
17 ~rid, Cooking 03521600 1
18 Pwners Manual 03155410 1REFERENCE MAIN
ASSEMBLY FOR LARGER ITEMS
Cl MECO CORPORA nON 1996 1PIN 03.1545.01
2002